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Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase

A technology of transglutaminase and viscoelastic properties, applied in the field of food processing, can solve problems such as poor taste, poor product texture, restricted development, etc., so as to increase nutritional value and functional properties, and solve the change of texture and taste. Poor, the effect of improving viscoelastic properties

Inactive Publication Date: 2012-09-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is mainly because oats do not contain gluten protein, the rheological properties of the prepared oat dough are poor, the texture of the product is not good, and the oat food is easy to age, and the taste is not good, thus limiting the development of its products

Method used

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  • Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase
  • Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In the embodiment of the present invention, 20% by weight of sifted oat powder, 19% by weight of shortening, 14% by weight of sugar, 19% by weight of egg net weight, 3% by weight of milk powder, 1.5% by weight of baking powder, 21% by weight of water, xanthogen 0.1% by weight of gum, 0.1% by weight of Artemisia gum, 2% by weight of egg white protein, and 0.2% by weight of transglutaminase.

[0020] First, take the shortening and melt it at room temperature for 20 minutes, then whip it together with the sugar in the mixing tank at slow speed for about 1 minute, and then change to medium speed after mixing, and beat until the material in the tank changes from yellow to white, about 20 minutes minutes, then add eggs one by one while whisking at slow speed, continue to beat at medium speed until uniform, then add water and beat at slow speed for 1 minute, then beat at medium speed for 2 minutes, and finally add sifted oat flour, egg white protein, Continue to beat the mixtu...

Embodiment 2

[0022] In the embodiment of the present invention, 25% by weight of sifted oat powder, 15% by weight of shortening, 15% by weight of sugar, 15% by weight of egg net weight, 4% by weight of milk powder, 0.8% by weight of baking powder, 19% by weight of water, 19% by weight of xanthogen 0.05% by weight of gum, 0.05% by weight of artemisia gum, 5% by weight of egg white protein, and 0.5% by weight of transglutaminase.

[0023] First, take the shortening and melt it at room temperature for 25 minutes, then whip it together with the sugar in the mixing tank at slow speed for 1 minute, and then change to medium speed after mixing, and beat until the material in the tank changes from yellow to white, about 17 minutes , then add the eggs one by one while whisking at a slow speed, continue to beat at medium speed until uniform, then add water and beat at slow speed for 1 minute, then beat at medium speed for 3 minutes, and finally add sifted oat flour, egg white protein, turn Continue ...

Embodiment 3

[0025] In the embodiment of the present invention, 22% by weight of sifted oat powder, 17% by weight of shortening, 17% by weight of granulated sugar, 17% by weight of egg net weight, 4% by weight of milk powder, 1.0% by weight of baking powder, 18% by weight of water, 18% by weight of xanthogen 0.08% by weight of gum, 0.08% by weight of artemisia gum, 3.5% by weight of egg white protein, and 0.3% by weight of transglutaminase.

[0026] First, take the shortening and melt it at room temperature for 30 minutes, then whip it together with the sugar in the mixing tank at slow speed for about 1 minute, and then change to medium speed after mixing, and beat until the material in the tank changes from yellow to white, about 20 minutes minutes, then add eggs one by one while whisking at slow speed, continue beating at medium speed until uniform, then add water and beating at slow speed for 1 minute, then whisk at medium speed for 3 minutes, and finally add whole oat flour, egg white p...

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Abstract

The invention relates to a method for improving viscous-elastic behaviour of frozen oat pasta by transglutaminase, belonging to the field of food processing technology. Shortening and brown sugar are selected mainly and put into a mixing bowl to be agitated evenly; eggs and water are added in turn to be mixed evenly; oat whole flour, egg white protein, transglutaminase, milk powder, baking powder,Xanthan gum and Artemisia gum are added together and agitated evenly; the frozen oat pasta is obtained after casting, standing and quick freezing and is frozen for standby use. The invention improvesthe viscous-elastic behaviour of the frozen oat pasta by the cross-linked action of transglutaminase, improves the texture and mouthfeel of final product by combined application of egg white protein,Xanthan gum and Artemisia gum, reduces the damage of freezing process to the texture of the pasta, and probabilizes that household can prepare oat muffin snack food by freezing which is rich in nutrients and can be baked freshly.

Description

technical field [0001] The invention relates to a method for improving the viscoelastic properties of frozen oat dough by utilizing transglutaminase, and belongs to the technical field of food processing. Background technique [0002] Oatmeal has a variety of functional properties. Compared with other grains, oats contain a large amount of substances with high nutritional value, such as soluble dietary fiber, protein, unsaturated fatty acids, vitamins and minerals. The water-soluble dietary fiber β-glucan contained in it can act synergistically with other components to reduce plasma cholesterol and blood sugar concentrations, reduce the insulin response in the blood, and balance the human intestinal microenvironment. U.S. Food and Drug Administration (FDA) health claim: Eating a certain amount of oat soluble dietary fiber can reduce the risk of coronary heart disease. [0003] With the further recognition of the nutritional and health-care functions of oats, people's consum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/29A23L7/104
Inventor 黄卫宁王凤黄立群堵国城陈坚
Owner JIANGNAN UNIV
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